Sourdough Banana Bread Recipe

This sourdough banana bread recipe makes a sweet, moist quick bread using overripe bananas and sourdough discard. This is the perfect way to use up ripe bananas and extra starter, and it’s sure to be loved by the whole family!

Why You’ll Love Sourdough Banana Bread

• Make-ahead dessert or ready-made breakfast: We all know the best banana bread takes a while to bake, but it’s so worth the wait! Once it’s done, you’ll have a no-effort breakfast ready to go—if you can manage not to eat it all while it’s still warm!
• Great way to use excess sourdough discard: I love recipes that use up a good amount of discard, and this one calls for a generous ½ cup—perfect for putting that extra sourdough starter to work.
• Freezer-friendly: One of the best treats to keep stashed in the freezer, like these sourdough blueberry muffins. You can freeze the loaf whole or slice and wrap it for easy grab-and-go portions. The best way to enjoy it is warm with butter—but a cold slice straight from the fridge is delicious too.

Ingredients

Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.​

• Unsalted butter, melted and cooled: Butter is my favorite fat for baking—it adds the most delicious flavor to your banana bread.
• All-purpose flour: Best for a soft texture in this quick bread.
• Mix of brown and white sugar: The combo gives depth of flavor and sweetness.
• Vanilla extract: Brings warm, classic banana bread flavor.
• Sourdough starter discard: Adds tang and improves texture while reducing waste. An active starter will work too.
• Ripe bananas for mashing: The riper the better for sweetness and flavor.
• Full-fat plain Greek yogurt: A little bit adds moisture, flavor, and helps with rise.

How to Make This Sourdough Banana Bread Recipe

Here are the step-by-step instructions for making sourdough banana bread.

Step 1: Preheat the oven to 350°F. Lightly grease a 9×5 loaf pan and line it with parchment paper, leaving the long sides overhanging for easy removal later.

Step 2: Melt the butter in a small saucepan or microwave-safe bowl. Set aside to cool.

Step 3: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt (Photo 1).

Step 4: In a separate bowl, mix together the cooled melted butter, brown sugar, and granulated sugar until well combined (Photo 2).

Step 5: Add the eggs, vanilla extract, sourdough discard, mashed bananas, and Greek yogurt to the butter and sugar mixture (Photo 3). Stir until everything is fully incorporated (Photo 4).

Step 6: Add the dry ingredients to the wet mixture (Photo 5). Stir gently with a wooden spoon or spatula until no streaks of flour remain. Be careful not to overmix (Photo 6).

Step 7: Pour the batter into the prepared loaf pan. Smooth the top with a spatula (Photo 7).

Step 8: Bake for 60–65 minutes. Check at the 40-minute mark and tent loosely with foil if the top is browning too quickly. The bread is done when a toothpick inserted in the center comes out clean (Photo 8).

Step 9: Let the loaf cool in the pan on a wire rack for 10 minutes. Then use the parchment paper to lift the bread out and let it cool completely on the rack before slicing.

How to Store

Store sourdough discard banana bread wrapped in foil, plastic wrap, or wax paper at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Let thaw at room temperature before serving.

Tips

• Add-ins for variety: Mix in ½ cup of chocolate chips or chopped nuts to change up the flavor and texture.
• Use very overripe bananas: The riper the banana, the more moisture and banana flavor it adds to this sourdough banana bread recipe—those brown-speckled ones are perfect.
• No parchment paper? Lightly grease your loaf pan and dust it with flour as an alternative.
• Pan size: If you want to use a smaller loaf pan like an 8.5 x 4.5 inch size, that will work too—just watch the bread closely as it may bake faster. Don’t overfill the pan; you can always use extra batter for regular or mini muffins.

More Sourdough Quick Bread Recipes

• Sourdough Lemon Bread
• Sourdough Pumpkin Bread
• Sourdough Blueberry Bread
• Sourdough Blueberry Muffins
• Sourdough Coffee Cake

If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!